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| picture from "www.japan-net.ne.jp/~katayama" |
Takashima brewery is situated in Numazu city, Shizuoka Pref. Their water is pumped up from a 150m deep water channel, bringing water from Mt. Fuji. This channel is estimated to be 300 years old.
When Kazutaka Takashima succeeded to the brewery 6 years ago, he drastically changed the brewing method, now using Box trays for Koji, natural pressing tools, quick cool down after pasteurization etc.
He uses locally grown Yamadanishiki, Fujihomare and Shizuoka yeast No.5, aiming to produce sake that embodies the flavours and spirit of Shizuoka.
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| picture from "www.hakuinmasamun.jugem.jp" |
Numazu is renowned for its dried fish. Kazutaka wants to produce sake that is a delight to drink with this delicacy.
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